Pakistani Chicken Karahi Recipe
Intro
Chicken Karahi is one of the most iconic dishes of Pakistan, cooked in a traditional karahi (wok-like pan). It’s rich, flavorful, and made with fresh tomatoes, ginger, and chilies that give it a bold, aromatic kick. Unlike gravies, Karahi has a thick masala coating that clings to the chicken, making it perfect for naan or roti. Loved at dhabas (roadside eateries) and in homes alike, this dish is a celebration of authentic Pakistani flavors.
Prep Time: 10 minutes
Cook Time: 35–40 minutes
Total Time: ~50 minutes
Ingredients (Serves 4–5)
1 kg (2.2 lbs) chicken, bone-in pieces preferred
½ cup oil or ghee
2 medium onions, finely sliced
4–5 medium tomatoes, chopped (or blended)
2 tbsp ginger-garlic paste
2–3 green chilies, slit
1 tsp red chili powder (adjust to taste)
1 tsp paprika (optional, for color)
1 tsp turmeric powder
1½ tsp coriander powder
1 tsp cumin powder
Salt, to taste
1 tsp garam masala
2 tbsp fresh ginger, julienned (for garnish)
Fresh coriander leaves, chopped (for garnish)
Instructions
Fry the Base
Heat oil in a karahi (or wok/deep pan).
Add onions and fry until soft and golden.
Cook Chicken
Add chicken pieces and fry for 5–6 minutes until lightly golden.
Stir in ginger-garlic paste and cook until aromatic.
Add Tomatoes & Spices
Add chopped tomatoes, chili powder, turmeric, coriander, cumin, and salt.
Cook uncovered on medium heat until tomatoes break down and oil separates (10–12 minutes).
Stir frequently to avoid sticking.
Simmer
Cover and cook on low heat for 15–20 minutes until chicken is tender.
Stir occasionally until masala thickens and coats chicken well.
Finish & Garnish
Sprinkle garam masala and add green chilies.
Cook on high flame for 2–3 minutes to deepen flavor.
Garnish with fresh coriander and ginger juliennes.
Tips for Success
Always use fresh tomatoes (not canned) for authentic taste.
Bone-in chicken adds more flavor.
Cook on high heat at the end for that smoky dhaba-style taste.
Adjust spice levels by increasing or reducing green chilies.
For creaminess, add 2–3 tbsp yogurt along with tomatoes.
Serving Suggestions
Traditionally enjoyed with tandoori naan or roti.
Also pairs well with jeera rice or plain basmati rice.
Serve with raita (yogurt dip) and a fresh salad on the side.
Great for family dinners and special occasions.
Nutrition Facts (per serving, approx. 1/5 of recipe)
Calories: 340
Protein: 28g
Fat: 23g
Carbohydrates: 8g
Fiber: 2g
Sugar: 4g
Sodium: ~650mg
(Values may vary depending on oil quantity and chicken cuts.)
Final Thoughts
Pakistani Chicken Karahi is a bold, aromatic dish that captures the essence of traditional Pakistani cooking. Its simplicity lies in the fresh ingredients and straightforward cooking method—no heavy creams, just vibrant spices, tomatoes, and chicken cooked to perfection. Serve it with naan and a salad for an unforgettable meal that feels like dining at a dhaba.